Summer Pasta with Squash Blossoms and Heirloom Tomatoes

Summer Pasta with Squash Blossoms and Heirloom Tomatoes_Hero


This summer pasta with squash blossoms and heirloom tomatoes is the best late summer dinner and is chock full of our favorite summery ingredients.

Squash blossoms cook incredibly fast, so you want to make sure your sauce is nearly ready to plate when you add them. Don’t overcook them.

If you cannot find squash blossoms, simply omit from the recipe.

Summer Pasta with Squash Blossoms and Heirloom Tomatoes_Hero

Summer Pasta with Squash Blossom

This summer pasta with squash blossoms and heirloom tomatoes is the best late summer dinner and is chock full of our favorite summery ingredients.
5 from 1 vote
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Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 563kcal

Equipment

  • Large pot
  • Wide pot

Ingredients

  • 1 tablespoon cooking oil
  • 16 ounces thin spaghetti 1/4 cup pasta cooking water reserved
  • 1 onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 3 tablespoons butter
  • 1 pound heirloom tomatoes core removed, and quartered
  • 1/2 cup chicken or vegetable stock
  • 5 squash blossoms
  • 1 small bunch basil leaves picked from the stems
  • A splash or two of heavy cream optional
  • Salt pepper and crushed red pepper

For Serving:

  • Fresh basil leaves
  • Grated parmesan cheese
  • Extra virgin olive oil

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving 1/4 cup pasta cooking water. Set aside.

Start the Sauce:

  • Meanwhile, prepare the sauce. Heat the cooking oil in a wide sauté pan over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
  • Add the minced garlic and cook until fragrant, about 45 seconds.

Add the Tomatoes:

  • Melt the butter into the onions and garlic and season with salt, pepper, and crushed red pepper. Add the heirloom tomatoes and cook without moving for 5 minutes.
  • Add the stock and bring to a boil. Continue boiling for 3-5 minutes until reduced slightly.

Cook the Squash Blossoms:

  • Add the reserved pasta cooking water and the squash blossoms and basil leaves, tearing the basil leaves right before adding, and toss to combine. Cook for 1-2 minutes or until the blossoms and basil leaves just begin to wilt.

Finish the Sauce:

  • Add a splash or two of heavy cream, if desired, and taste and season with salt and pepper once more.
  • Add the cooked spaghetti and quickly toss to combine with the sauce and vegetables, being careful not to overcook the squash blossoms.

To Serve:

  • Divide the pasta between shallow pasta bowls and serve with fresh basil leaves, a sprinkle of grated parmesan cheese, and a drizzle of oil, if desired. Enjoy!

Nutrition

Calories: 563kcal | Carbohydrates: 93g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 581mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1256IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 2mg

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